What’s up everyone?
Today, we’re making Ginger Scallion sauce.
My name is Randy
And we are the Laus
We're on a mission to celebrate
And pass down our Chinese heritage
One meal at a time
After 50 amazing years as a Chinese chef
My dad's finally retired
And he's here to teach you all of his secrets
To make the perfect Ginger Scallion Sauce
This sauce is one of my all time favorites,
And it’s commonly paired with bak chit gai,
A classic Cantonese chicken dish,
But it’s a really addictive topping that goes well with
Meats, tofu, leafy green vegetable stir fries,
Rice or noodles, and basically everything.
Hope you guys enjoy!
A lot of friends have asked about our recipe for ginger scallion
As a dipping sauce for the chicken
We always have this on hand at our house
It's always in our refrigerator
Now, I'll start making the dipping sauce - watch
I'll be using 4 pieces of green onion
We'll be using the stems, the white stems
Why?
It's more beautiful!
One, it's more beautiful. Two, it's more tasty
We can save these pieces for other dishes
We can use this for anything
First, we'll cut them in halves
Cut them into strips
You can make as much or as little as you want
If you have sauce leftover, you can use it for anything
You can use it on rice, noodles, anything
To second what my dad said,
I use this on basically EVERYTHING - it's really good.
We're done mincing our scallions, now we’ll cut our ginger
This is ginger
This sauce is an absolute must have
When you’re eating bak chit gai,
And it’s an addictive sauce that goes well with everything.
I’m way more particular than my dad is
About weighing and measuring things,
But my dad emphasized that the specific
Amounts of ginger and green onion
Don’t really matter too much.
In this specific instance, my dad is using
42 grams of green onion and 36 grams of ginger.
Most recipes I’ve seen elsewhere tend to
Use more green onion than ginger.
My dad spent about 4 minutes total
Mincing the ginger and scallions,
So it needs to be pretty finely chopped
For the perfect flavor and texture.
You can make as much as you want
Use whatever amounts you want
If you want to make a lot and eat it over time, that works too
We have all of these ingredients listed on our blog at madewithlau.com
Along with step-by-step instructions and video clips
To guide you as you make the recipe at home
Now, we'll mince it into small pieces
Watch - go slowly, no need to rush
If you have a food processor at home, you can use that too
One thing to note is that my dad is using
Two separate plates to hold the ginger and the scallions,
Since we’ll be cooking the ginger first.
Now, we'll cook our ginger scallion sauce
We'll add 5 tbsp of corn oil
We'll heat the oil until it's around 350-400 F
Then we'll add the ginger
Use your meter, what's it at now son?
Side note - Ken, my soon-to-be brother-in-law, also an engineer,
Got me an industrial grade infrared thermometer for Christmas
Because he kept watching me ask my dad how hot his wok gets.
Thanks Ken!
If you want to nerd out like us, I’ve included a link
To the thermometer in our description.
Otherwise, a good visual cue is to wait
Until the oil starts “shimmering”, or forming
Ripples across the bottom of the wok.
I also wanted to make a special shoutout to thank all of our
Wonderful Patreon supporters to help bring this video to life.
If you enjoy our videos and are interested in supporting us directly,
Head on over to patreon.com/madewithlau to learn more!
Generally, if we were cooking at a restaurant
They'd get the oil extremely hot, dump in
Everything at once, and it’d be ready
But at home, we have to add the ginger first
Cook it for a bit, before we add the scallions
Now, we'll be adding our ginger
Cook the ginger for about 15 seconds before adding the green onions.
Let's cook the ginger for a bit
Great, the ginger is cooked enough, now we'll add our scallions
Cook everything for another 20-30 seconds
Before transferring the sauce to a bowl.
That's it, it's ready!
It's really quick, really easy
It's done already! See?
Let's pour it into a bowl. See that?
Let's pour!
Wow? Right?
It's really quick
Once we heat up the oil, pour the ginger and scallions in, that's it
Why do you need to heat up the oil?
Heating the oil helps release the flavors and aromas
From the ginger and scallions
This helps bring the ginger flavor out, understand?
Next, we'll add 2 tsp salt
If you feel like it's not salty enough, you can add more
Sesame oil - very important
Without it, it won't taste as good
We'll add 1 tablespoon of sesame oil
You can't forget to add sesame oil
Without it, it won't taste as good. Remember, okay?
Mix it around, see how it tastes
With this amount, we probably won't use it all with one chicken
If you have leftovers, just use it on other dishes
This is delicious
At our house - this is always in our refrigerator. We have some now.
Try it out and see if there's enough flavor
If it's not salty enough, then add more salt
Let's try it
Mmm!
You try it, son
Mmm! Mmhmm
Right?
Great, we're done with this step. Very easy, right?
Thank you for watching
Give us a like, subscribe, share
And thank you again for your support! See you next time!